Experiments on rats and on human cancer cells suggest that anthocyanins appreciably slow the growth of colon cancer cells. Fruits and vegetables with intensely deep color were selected for the experiments because they are the richest in anthocyanins. Common and exotic fruits and vegetables were in the mix, including bilberries, chokeberries, elderberries, grapes, purple carrots, and purple corn.
Whether in laboratory dishes or inside the human body all edible plants high in anthocyanins, may inhibit the growth of cancer cells. Anthocyanins might also protect against several other forms of gastrointestinal cancer. The probable cause is that the bloodstreams absorbs little anthocyanin. A large portion travels through the gastrointestinal tract, where these tissues absorb this phytochemical.
In additional experiments, it has been discovered that anthocyanin pigments in black carrots and radishes slowed the growth of cancer cells anywhere from 50% to 80%. Pigments from chokeberries and purple corn not only completely stopped cancer cell growth, they also killed roughly 20% of the cancer cells while having little adverse effect on normal cells.
There are 600 different anthocyanins and investigation has merely scratched the surface of grasping how the body absorbs and uses these different structures.
Anthocyanins not only provide fruits and vegetables with a wide range of reds and dark purple colors, they are also powerful medicinal compounds for the human body, and most taste great! If accessible, at your local farmer's market, seek out seasonal anthocyanin-rich foods like wild blueberry, bilberry, cranberry, elderberry, raspberry, and strawberry, and enjoy them as part of your optimal health plan.
Resources
https://pubmed.ncbi.nlm.nih.gov/17533652/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4017674/
